Vegan Lemon Pepper Cauliflower Recipe
This Vegan Lemon Pepper Cauliflower recipe features perfectly roasted cauliflower florets tossed in a tangy, sweet, and savory lemon pepper glaze. It’s a vibrant plant-based dish that’s easy to prepare, combining crispy roasted textures with a zesty, garlicky sauce that makes a great side or a light main course.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
Cauliflower
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
Lemon Pepper Glaze
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons freshly cracked black pepper
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Cauliflower: In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil and 0.5 teaspoon of salt until evenly coated, ensuring each floret is well seasoned.
- Roast Cauliflower: Spread the cauliflower in a single even layer on the prepared baking sheet, then roast in the oven for 20-25 minutes until the edges become crispy and golden brown.
- Make Lemon Pepper Glaze: While the cauliflower roasts, whisk together lemon juice, maple syrup, soy sauce, 1 tablespoon olive oil, cracked black pepper, and minced garlic in a small saucepan. In a separate small bowl, mix cornstarch with water until smooth, then whisk this slurry into the saucepan mixture.
- Thicken Glaze: Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking constantly. Cook for 1-2 minutes until the glaze thickens to a nice consistency, then remove from heat.
- Toss and Serve: Transfer the roasted cauliflower back into the large bowl, pour the warm lemon pepper glaze over it, and gently toss until all florets are coated evenly. Serve immediately for the best flavor and texture.
Notes
- You can substitute tamari or coconut aminos for soy sauce to make this gluten-free.
- Adjust the black pepper quantity to taste for more or less spiciness.
- The glaze can be made ahead and stored in the fridge for up to 2 days.
- Leftover cauliflower is delicious cold or reheated gently in a skillet to keep crispness.
- Adding chopped fresh parsley or green onions before serving adds a fresh finish.
Keywords: vegan lemon pepper cauliflower, roasted cauliflower, vegan side dish, lemon pepper glaze, plant-based recipes, healthy cauliflower recipes
